EDITH ADAMS’ 12te ANNUAL PRIZE COOK BOOK 89 PEACH AND PEAR PICKLES 4 pears 4 peaches 4% onions (medium) i 10 ripe tomatoes 2 cups vinegar 2 cups sugar 1 teaspoon salt 1 teaspoon whole spice (in bag) 1 red pepper, chopped fine Chop up fruit, onions and tomatoes. Add balance of ingredients. Cook slowly about 2 hours. Put into jars. “One of my favorites.” Mrs. L. R. Mohs, Fort Smith, North West Territories. SWEET MUSTARD PICKLES Wash and cut unripe cucumbers, and peel small white onions. Have about 34, gallon of vegetables. Put in a crock and pour over this a boiling brine made by boiling 1 cup salt to 8 cups water. Let this stand overnight. In the morning, pour off the brine, reheat and pour over the vegetables again. Do this three times. The last time, add % teaspoon of alum to the brine. Mustard Sauce 1 cup flour 6 tablespoons mustard 1 tablespoon tumeric 1 tablespoon celery seed 1% quarts white wine vinegar 3% cups white sugar 1 tablespoon white mustard seed Mix dry ingredients. Add a little cold vinegar to make a paste, then add the hot vinegar and put on the stove. Cook, stir- ring constantly until thick. Drain the pickles thoroughly from the brine and place in clean, sterilized jars. Pour the hot mustard sauce over the pickles and seal. “This makes 4 quarts of delicious must- ard pickles.” Mrs. C. W. Connell, 2212 Larch St., Vancouver, B. C. WINTER SANDWICH SPREAD cup green tomatoes cup carrots 1 green pepper egg yolks 1 red pepper cup cucumber 1 onion tablespoons flour tablespoons dry mustard teaspoon salt tablespoons butter '% cup each sugar, water and vinegar Grind vegetables before measuring, add 1 cup water and cook until tender. Blend flour, mustard, salt and butter, add beaten egg yolks, sugar, water and vinegar. Cook over hot water until thick. Pack into hot jars, process 30 minutes in hot water bath and complete seal. Mrs. H. Lofthouse, 610 Fourth Ave., New Westminster, B. C. QR DO OF DO ee APPLE KETCHUP Quarter, core and pare 12 apples. Put in a saucepan, cover with water and let sim- mer until soft. Nearly. all of. the water should be evaporated. Run through a sieve and to each quart of pulp add the follow- ing: cup sugar grated onions cups cider vinegar teaspoon mustard teaspoon cloves tablespoon salt teaspoons cinnamon Bring the ketchup to a boil and let sim- mer gently for 1 hour. Put into sterilized bo‘tles, cork and seal. “With transparent apples getting so plentiful just now, this ketchup, which tastes very like ‘H.P. Sauce’, is very easy to make.” Mrs. Ruth Hilton, 517 East Twelfth St, North Vancouver, B. C. iin bk eed ne. CRABAPPLE KETCHUP cups crabapples, peeled and quar- tered cups sugar teaspoons pepper teaspoons cloves teaspoons cinnamon large onions, chopped fine tablespoons salt Enough vinegar to cover ) Stew apples until tender in as little water as possible. Press through sieve. Add sugar, spices and onions. Mix to- gether. Add salt and vinegar to cover. Boil about 1 hour over low heat. Pour into sterilized jars and seal. “We all like this spicy ketchup with our meals. Most of the ingredients can be found on our pantry shelves.” Mrs. Fraser McLeod, 3542 Sussex Ave., New Westminster, B. C. DwWNNNHN 6 GREEN TOMATO KETCHUP 6 large green tomatoes 1 stalk celery 2 apples 1 onion 1 cucumber 1% teaspoons salt 2 tablespoons sugar 14 cup vinegar Allspice, cinnamon and cayenne to taste Cut up tomatoes, celery, apples, onion and cucumber. Add 3 cups of water. Boil until soft. Press through fine sieve. Boil down if liquid is too thin. Add sugar, salt and spices to suit taste. Seal in sterile bottles.